Burnt Ends
Opened by chef-restaurateur Andre Chiang, this modern barbecue eatery is ranked No. 15 on Asia’s 50 Best Restaurants. Australian Chef Dave Pynt, who worked with charcoal master Victor Arguinzoniz at Asador Etxebarri in Spain, is renowned for his incredible barbeque. Pynt smokes, slow roasts, hot roasts, bakes, grills and cooks directly on coals up to 700 degrees in a 4-ton, dual-cavity oven and three elevation grills fired by fragrant apple and almond wood. With only 17 coveted counter seats looking directly into the open kitchen, reservations are a must. Diners choose from a daily printed a la carte menu. A wonderful sourdough opens the meal. Delicate snacks include smoked quail eggs with caviar, sweet beef marmalade with pickles, garlic shoots with gremolata, and crispy salmon skin. In addition to hefty slabs of beef and whole fish, look for mains of roasted quail and aioli and pulled pork with slaw and chipotle mayonnaise on a brioche bun. The wine list focuses on small growers, regional styles and varietals from Pynt's homeland, while cocktails and craft beers are popular accompaniments. Pro tip: Don't bother saving room for dessert.
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